Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
| Autor: | Sandra Teresita Martín-del-Campo, Karina A Parra-Ocampo, José Gerardo Montejano-Gaitán, Rubén Zárraga-Alcántar, Anaberta Cardador-Martínez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
panela cheese
Health (social science) ABTS Moisture DPPH chemistry.chemical_element angiotensin-converting enzyme inhibition antioxidant activity Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Nitrogen Article probiotic addition chemistry.chemical_compound chemistry Texture profile analysis Chewiness lcsh:TP1-1185 Food science Food Science |
| Zdroj: | Foods Volume 9 Issue 10 Foods, Vol 9, Iss 1507, p 1507 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9101507 |
| Popis: | Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 ° C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nitrogenous fractions (nitrogen soluble in pH 4.6, non-protein nitrogen, 70% ethanol-soluble nitrogen, and water-soluble extract) were evaluated. The peptide profile of nitrogenous fractions was also analyzed. Finally, biological activity was evaluated by ABTS (2,2&prime Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and DPPH (2,2-diphenyl-1-picrylhydrazyl), as well as the Inhibition of Angiotensin-Converting Enzyme. Analysis of variance showed significant differences for most of the evaluated parameters. By principal component analysis (PCA), two groups were separated, one corresponding to LSB-c and the other corresponding to C-c. The separation was given mostly by hardness, chewiness, and ABTS of all nitrogenous fractions. LSB-c showed higher biological activities than C-c. |
| Databáze: | OpenAIRE |
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